1. cut several angled slits alongside the body of the fish, slicing right down to the rib bones. reduce 2 lateral slits along the back of the fish, from head to tail on either aspect of the dorsal fin. those cuts will make sure brief cooking and maximum crispiness.

2. warmth oil for frying in a deep-fryer or large saucepan to 350 stages f (a hundred seventy five degrees c).

3. gently area fish into the new oil and fry until crispy, 3 to 4 minutes per facet. lightly take away fish from the oil and drain on a paper towel-covered plate.